Great basic recipe to use up leftover meat. I used leftover pot roast shredded, added salsa, and canned Mexican tomato sauce w/jalapeño. Heated corn tortillas on stovetop, put filling in, rolled up, and baked. Very very good! My family loved this less greasy version!
Very easy and versatile recipe!! I made this with leftover chicken, a handful of frozen corn, and a touch of rosemary and sage. I also added shredded cheddar to the roux. I gently mashed the soup just a little before I added my very thick roux turned cheese sauce. Excellent! Perfect!!!!!!
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.